Asian-Inspired Crumbled Tempeh Sandwiches

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These high-protein sandwiches are a wonderful plant-based meal that can be prepped ahead for a quick and easy lunch. Not a fan of tempeh or can’t eat soy? Swap it out for a can of chickpeas or cooked ground turkey!

5 from 1 vote

Asian-Inspired Crumbled Tempeh Sandwiches

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 3 People
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Ingredients 

For the tempeh:

  • 1 block tempeh
  • 2 tablespoons peanut butter
  • 1 tablespoon gluten-free tamari
  • 1 teaspoon hot sauce, optional
  • Juice of 1 lime
  • 1 teaspoon ground ginger
  • Gluten-free bread, for serving

For the kale & cabbage:

  • 2 cups kale, torn into pieces
  • 2 cups shredded cabbage
  • 1 tablespoon lemon juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon gluten-free tamari
  • Kosher or fine sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions 

  • Crumble tempeh with your hands into a bowl. Add peanut butter, tamari, hot sauce, lime juice, and ginger. Stir to combine.
  • In a separate mixing bowl, combine kale and cabbage. Top with lemon juice, vinegar, oil, and tamari. Massage gently with your hands, taste, and add salt and pepper, if needed.
  • Assemble the sandwiches with a layer of crumbled tempeh, then top with the kale and cabbage mixture, and enjoy!

Nutrition

Calories: 146kcalCarbohydrates: 9gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 501mgPotassium: 380mgFiber: 1gSugar: 2gVitamin A: 4510IUVitamin C: 73.6mgCalcium: 90mgIron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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